Quinoa Salad With Red Pepper And Cumin Vinaigrette

• 1 teaspoon olive oil
• 2 shallots, peeled and minced
• 1 cup corn kernels
• 1 medium zucchini, diced
• 3 cups cooked quinoa
• 1/2 cup red pepper and cumin vinaigrette (see recipe)
• Salt and freshly ground pepper to taste
• 1 tablespoon chopped cilantro

1. Heat the oil in a large nonstick skillet over medium heat.
2. Add the shallots and saute for about 20 seconds.
3. Add the corn and zucchini and saute until just tender, about 2 to 3 minutes.
4. Place the quinoa in a large bowl and toss well with the corn and zucchini.
5. Mix in the vinaigrette and season with salt and pepper to taste.
6. Divide the salad among 4 plates, garnish with the cilantro and serve immediately.

olive oil, shallots, corn kernels, zucchini, quinoa, red pepper, salt, cilantro

Taken from cooking.nytimes.com/recipes/4501 (may not work)